Recipe Cuisine: Japanese
Theme: Soul Spicy
Wasabi Salmon Avocado Bowl
By: Deb Adams
Ingredients
- 450g Salmon
- 450g Brown Rice (Family Size Microwave rice)
- 1 cucumber, sliced
- 1-2 Avocados, halved
- 1/4 cup radish, sliced
- 1 Tablespoon Sesame Seeds
- Salt & Pepper
- 2 Tablespoons Obento Rice Wine Vinegar
- 2 Tablespoons Obento Mirin
- 2 Tablespoons Obento Japanese Soy Sauce
- 1 Tablespoon Sesame Oil
- 2 Teaspoons S&B Wasabi
- Kewpie Mayonaise (optional topping)
Product used in recipe
- S&B - WASABI IN TUBE
- OBENTO - MIRIN SEASONING
- OBENTO - RICE WINE VINEGAR
- KEWPIE - MAYONNAISE
- OBENTO - SUSHI & SASHIMI SOY SAUCE
Method
- 1. Combine Soy sauce, Wasabi, Mirin, Rice Wine Vinegar, Sesame Oil in a bowl. Set aside.
- 2. Heat a frying pan, season Salmon with salt and pepper. Cook Salmon skin side down for 4-6 minutes, then flip and cook for another 2-4 minutes (depending on size).
- 3. While Salmon is cooking, microwave brown rice.
- 4. Thinly slice cucumber and radish, half the avocados and scoop out from skin.
- 5. Divide rice into bowls. Add cucumber pieces in a row, followed by radish. Place half avocado in remaining space. Finally, add Salmon on top.
- 6. Drizzle Soy Sauce mix over the top, and garnish with sesame seeds (and Kewpie Mayonaise if desired).Serves 4
